PH22019000355Y1 - A process of preparing chevon with tamarind soup (sinampalukan) bouillon cube - Google Patents

A process of preparing chevon with tamarind soup (sinampalukan) bouillon cube

Info

Publication number
PH22019000355Y1
PH22019000355Y1 PH22019000355U PH22019000355U PH22019000355Y1 PH 22019000355 Y1 PH22019000355 Y1 PH 22019000355Y1 PH 22019000355 U PH22019000355 U PH 22019000355U PH 22019000355 U PH22019000355 U PH 22019000355U PH 22019000355 Y1 PH22019000355 Y1 PH 22019000355Y1
Authority
PH
Philippines
Prior art keywords
sinampalukan
chevon
soup
tamarind
bouillon cube
Prior art date
Application number
PH22019000355U
Other versions
PH22019000355U1 (en
Inventor
Anabella G Valdez
Meryl A Bernardino
Original Assignee
Don Mariano Marcos Memorial State Univ Dmmmsu
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Don Mariano Marcos Memorial State Univ Dmmmsu filed Critical Don Mariano Marcos Memorial State Univ Dmmmsu
Priority to PH22019000355U priority Critical patent/PH22019000355Y1/en
Publication of PH22019000355U1 publication Critical patent/PH22019000355U1/en
Publication of PH22019000355Y1 publication Critical patent/PH22019000355Y1/en

Links

Landscapes

  • Seasonings (AREA)

Abstract

The utility model aims to provide a access and method in producing a seasoning particularly chevon with tamarind soup (sinampalukan) bouillon cube made from chevon carcass (lean trimmings) by-products. The lean trimmings are boiled into water including the tamarind fruit extract and spices such as garlic, onion, black pepper, salt, sugar, and bundled lemon grass leaves. The cooked sinampalukan is dried in a dehydrator for 12 hours at 80oC. Oil is added into the dehydrated mixture before molding it using a molder. The sinampalukan bouillon cube is packaged in laminated foil before storage. This can be used as a flavor enhance or seasoning in cooking and as a soup.
PH22019000355U 2019-03-15 2019-03-15 A process of preparing chevon with tamarind soup (sinampalukan) bouillon cube PH22019000355Y1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH22019000355U PH22019000355Y1 (en) 2019-03-15 2019-03-15 A process of preparing chevon with tamarind soup (sinampalukan) bouillon cube

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH22019000355U PH22019000355Y1 (en) 2019-03-15 2019-03-15 A process of preparing chevon with tamarind soup (sinampalukan) bouillon cube

Publications (2)

Publication Number Publication Date
PH22019000355U1 PH22019000355U1 (en) 2020-01-06
PH22019000355Y1 true PH22019000355Y1 (en) 2020-01-06

Family

ID=69188593

Family Applications (1)

Application Number Title Priority Date Filing Date
PH22019000355U PH22019000355Y1 (en) 2019-03-15 2019-03-15 A process of preparing chevon with tamarind soup (sinampalukan) bouillon cube

Country Status (1)

Country Link
PH (1) PH22019000355Y1 (en)

Also Published As

Publication number Publication date
PH22019000355U1 (en) 2020-01-06

Similar Documents

Publication Publication Date Title
CN103598569A (en) Hot and spicy hoisinsauce
CN104643025A (en) Spicy mushroom sauce
KR101011146B1 (en) Hard-boiled marine products and pig bone, and cooking method thereof
CN110892981A (en) Seafood-flavor seasoning sauce and preparation method thereof
CN104814416A (en) Sour and spicy hotpot condiment and preparation method thereof
KR20130061799A (en) Beef bulgogi sauce for improving flavour and preparation method of beef bulgogi using it
CN103271371A (en) Preparation method of instant dried bamboo shoot duck soup
CN105394718A (en) Foldleaf daylily root seasoning sauce
KR101702575B1 (en) Method of manufacturing slices of boiled and seasoning Boneless Chicken Feet in the way of direct roasting
CN103859346A (en) Saucing material and preparation method thereof
PH22019000355U1 (en) A process of preparing chevon with tamarind soup (sinampalukan) bouillon cube
CN101336684A (en) Instant noodle with soybean paste
CN101133882A (en) Convenient meat vegetable soup manufacturing method
JP2014090718A (en) Manufacturing method of kimchi sauce
CN104305384A (en) Special soup for meal cooking
PH22019000356Y1 (en) A process of preparing bitter chevon stew (pinapaitan) bouillon cube
CN105410610A (en) Seafood dumplings
CN104543915A (en) Seafood hot pot main seasoning and preparation method thereof
CN104026530A (en) Pickled olio and processing technology thereof
PH22019000357U1 (en) A process of preparing bitter chevon stew (pinapaitan) powdered mix
CN104432216A (en) Food containing soaked sea cucumber and preparation method thereof
CN109043422A (en) A kind of pickled cabbage salting method
KR101303684B1 (en) A method of natural drying raw laver and a preparation method of soup using it
PH22019000358Y1 (en) A process of preparing chevon with tamarind soup (sinampalukan) powdered mix
CN103535697B (en) A kind of Delavay soapberry kernel paste